Avocado, Labneh, Roasted Carrots and Salad Leaves

• full‑fat bio yogurt↗200 г
• zest of 1 lime

  plus 1 tbsp juice, cut into wedges for serving

• coriander↗½ пак

  leaves, finely chopped

• carrot↗300 г

  cut into strips

• cold‑pressed rapeseed oil1 ст. л.
• ground cumin↗½ ч. л.
• ripe but firm avocado1
• mixed salad leaves (packet)↗50 г
• mixed seeds1 ст. л.

  (e.g., sunflower, pumpkin, sesame and flax)

Step-by-step instructions

1. 1

   To make labneh, combine the yogurt, lime juice and finely chopped cilantro in a bowl. In another small bowl line it with a square of cheesecloth, transfer the yogurt mixture onto the cloth, lift the edges and tie it into a ball. Attach the cloth ends to a wooden spoon and suspend it over a bowl or jug. Refrigerate overnight to drain.

2. 2

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Toss the carrots with 1 tsp oil, 2 tsp lime juice, ground cumin and a generous amount of ground black pepper. Spread them on a foil‑lined tray and bake for 20 minutes. Turn the carrots and bake for another 10 minutes until tender and slightly browned. Set aside.

3. 3

   Cut the avocado in half, remove the pit and scoop out the flesh in one piece. Dice it and then mix with the remaining lime juice.

4. 4

   Unwrap the cheesecloth, scoop out the labneh and divide it between two plates. Top with salad leaves, roasted carrots and avocado. Drizzle with the remaining oil, sprinkle with mixed seeds and serve with lime wedges.